Gut health made tasty!

Cook with myota and turn any dish into a healthy fibre-powered meal. These are some of our favourite recipes. Enjoy!

Peanut butter cups

Indulge in the delicious and nutritious peanut butter cups made with our Metabolic Booster 🥜

These will help you stay you fuller for longer!

What you'll need:

  • 1 ripe banana
  • 100g oats
  • 1 tbsp myota Metabolic Booster
  • 2 tbsp agave syrup
  • pinch of salt
  • 1 tsp vanilla extract
  • 6 tsp smooth peanut butter
  • 1 bag of vegan chocolate chips (200g)

Method: 👩‍🍳

1. Preheat the oven to 180C.

2. In a bowl, mash the banana.

3. Add the oats, metabolic booster, agave syrup, salt and vanilla and mix until combined.

4. Fold half of the chocolate chips into the mixture, saving the rest for topping.

5. Divide the mixture between 6 cupcake cases (or a silicone cupcake tray) and place in the oven for 15 minutes.

6. Allow the cups to cool completely before adding a teaspoon of peanut butter to the middle of each cup.

7. Pour the remaining chocolate chips into a bowl and place in a microwave safe bowl. Place in the microwave in 35 second bursts, stirring in between until completely melted.

8. Divide the chocolate between the 6 cups and swirl it into the peanut butter.

9. Place the silicone tray in the freezer for around 30 minutes until the chocolate and peanut butter layer has set.

10. Remove from the freezer and enjoy!

📝 Recipe by @veganshannon on Instagram 🥬

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Turkish poached eggs with herbs

Mouth watering poached eggs with garlicky yoghurt, aleppo oil & herbs. Made with the myota Immunity Booster. 🍳

What you'll need:

  • 2 large eggs
  • 150g full fat Greek yoghurt
  • 1 scoop myota Immunity Booster
  • 1 small garlic clove grated
  • Juice of 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • 2 tsp Aleppo pepper
  • Chopped basil, dill & coriander
  • Salt to taste
  • Bread and olives to serve

Method: 👩‍🍳

1. Mix the yoghurt with the myota, garlic, lemon and a pinch of flaky salt - set aside.

2. In a small pan add the oil and the Aleppo pepper and fry until slightly fragrant. Remove from heat.

3. Poach your eggs by cracking them into a sieve and gently placing them into boiling water that has a splash of vinegar in it. Gently remove when done (we like ours runny so about 2 minutes) and place on parchment paper.

4. Plate the yogurt mixture, layer with the oil and herbs, then the eggs, olives, more herbs and oil and serve with crusty bread.

📝 Recipe by @thesaltychili on Instagram 🌶

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Quinoa hazelnut crunch bars

Enjoy the harmonious blend of flavors and textures in this gut boosting yummy crunch bar. 🍫


  • 100g quinoa
  • Chopped hazelnuts
  • 150g dark chocolate
  • 1 tablespoon coconut oil
  • 2 scoops myota Gut Booster

Method: 👩‍🍳

1. Put 100g quinoa on a high heat frying pan (no oil) for 1-2 min. You should hear them popping!

2. Turn off heat. Add roasted and chopped hazelnuts, and stir.

3. Melt 150g dark chocolate and 1 tbls coconut oil in a pan.

4. Add in 2 scoops of the myota Gut Booster

5. Mix quinoa, hazelnuts and chocolate together.

6. Pour into a baking tray and put in the freezer for 30-60min.

7. Slice into squares

📝 Recipe by Dr Caitlin Hall (APD, PhD), our chief dietitian 🦠

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Gut health choc chip cookies

Indulge guilt-free in these fiber-packed chocolate chip cookies. Each bite is a perfect combination of chocolatey delight with the added bonus of being rich in fiber.

A cookie that's just as nutritious as it is delicious 🍪


  • 2 cups (240 g) self-raising flour (can substitute gluten-free) 
  • ½ cup (60g) myota Gut Booster blend
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (164 g) packed light brown sugar
  • 8 tablespoons (112 g) unsalted butter at room temperature
  • 2 eggs at room temperature, beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup chocolate chips

Instructions: 👩‍🍳

1. Preheat your oven to 180°C. Line trays with baking paper and set them aside.

2. In a large bowl, place the flour, myota, salt, baking soda and granulated sugar, and whisk to combine well.

3. Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar.

4. Create a well in the middle of the dry ingredients, and add the butter, eggs, and vanilla, and mix until well-combined.

5. You can use a stand mixer fitted with the paddle attachment to make quick work of it.

6. Add chocolate chips and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick but not stiff. Add more chocolate chips if you like, and mix thoroughly.

7. Scoop out a portion of cookie dough, roll into a ball, and place on the baking paper.

8. To ensure the thickest cookies, place the baking sheet in the freezer for 5 minutes, or until the dough is cold.

9. Remove the chilled dough from the freezer and place the baking sheets, one at a time, in the middle of the preheated oven.

10. Bake until the cookies are golden brown around the edges, light golden brown all over and set in the middle (about 8-12 minutes).

11. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.

📝 Recipe by Dr Caitlin Hall (APD, PhD), our chief dietitian 🦠

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Chocolate brownies

A delicious chocolate brownie recipe, but with a high fibre addition! Each brownie has a whopping 7g fibre, is gluten free and can be made vegan (with the choc chips). 🍫

Good for the gut and the soul ☀️


  • 3 ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/2 cup cocoa powder
  • 1/4 cup myotas Gut Booster
  • Additional choc chips mixed in

Method: 👩‍🍳

All you need to do with combine thoroughly and bake at 180C for 20-30min (ours took 25min).

📝 Recipe by Dr Caitlin Hall (APD, PhD), our chief dietitian 🦠

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Gut healing chickpea and vegetable coconut curry - without

Our comforting chickpea and vegetable coconut curry recipe is great for sharing with friends or family. Packed full of veggies 🥬 and hitting 15 plant-based points…your body and gut microbes will thank you! 🥘

Serves 6


  • 1.5 tbsp olive oil
  • 4-5 large garlic cloves, chopped
  • 1.5 inch ginger, chopped
  • 1/2 jalapeño chopped, adjust to taste
  • 1 medium red onion, chopped
  • 400g can diced tomatoes
  • 1 tps coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • Salt, to taste
  • 2 cups cauliflower florets
  • 1 medium sweet potato, diced
  • 400g can chickpeas, drained and washed
  • 1-1.5 cups water
  • 400g can coconut milk
  • 1 red pepper, sliced
  • 1/2 lime, juiced
  • Fresh coriander, chopped

Method: 👩‍🍳

1. Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. Cook for around 3 minutes until the onion softens.

2. Add the can of diced tomatoes and stir. Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.

3. Remove the lid and then add the spices and salt to taste. Stir and cook the spices for 1 minute.

4. Add the cauliflower florets, diced sweet potatoes and can of chickpeas. Stir until the veggies and chickpea are well coated with the spices.

5. Then add water and can of coconut milk and give a good stir. Cover and cook for 10 minutes, stir couple of times in between.

6. Then remove lid, add sliced bell peppers. Cover and simmer 5 more minutes.

7. Remove lid, add chopped coriander and squeeze in fresh lime juice. Turn off heat. The curry might look thin at this point but it will continue to thicken as it cools down. Serve with natural yoghurt and rice or whole grain roti. Our comforting chickpea and vegetable coconut curry recipe is great for sharing with friends or family. Packed full of veggies and hitting 15 plant-based points…your body and gut microbes will thank you!

📝 Recipe by Dr Caitlin Hall (APD, PhD), our chief dietitian 🦠

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Prebiotic fibre crepes

The ultimate breakfast comfort food - these light, fluffy pancakes that are bound to brighten up your morning, but with an added fibre twist! 🥞

So, grab your apron and let's get flipping! 🤩

Makes 8 large crepes


  • 3 eggs
  • 25g melted butter, plus extra for the pan
  • 60g myota Gut Booster
  • 300ml milk of choice

Method: 👩‍🍳

1. Melt the butter and pour milk into a blender cup or mixing bowl

2. Add the eggs, butter and myota

3. Blend - note the mixture will seem thicker than you'd expect for crepes but trust the process

4. Heat a frying pan to high / medium heat and add a small amount of butter or oil to grease

5. Pour in approx. 1/3 cup of the mixture evenly over the pan, spreading with a spatula if needed

6. Allow the batter to cook through and then gently ease the crepe off the pan with a silicon spatula and flip to cook the other side for 30s

7. Remove crepe and repeat until all mixture is used and add chosen toppings

📝 Recipe by one of our lovely customers, Jessica ⭐️

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Muesli bowl


  • 1 scoop of myota ImmunityBooster
  • ½ cup greek yoghurt
  • 1/2 cup fruits of choice (blueberries, sliced banana, strawberries)
  • 30g muesli or granola
  • 1/2 cup milk of choice (plant-based or cows)
  • 1 teaspoon chia seeds

Instructions: 👩‍🍳

Combine in a bowl and enjoy!

📝 Recipe by Dr Caitlin Hall (APD, PhD), our chief dietitian 🦠

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Gut-loving bircher muesli

A super simple breakfast option that's bound to get your tastebuds up and running 🤤

Serves 2


  • 1 cup rolled oats
  • 1 tsp chia seeds
  • 1 tsp pepitas
  • 1/2 tsp cinnamon
  • 1 scoop Gut Booster
  • 1 tsp honey
  • 1 cup milk
  • 1 apple, coarsely grated
  • toppings: yoghurt, fresh fruit, seeds, nuts

Method: 👩‍🍳

1. Combine all the ingredients and Gut Booster in a bowl and mix well. Cover and chill for a couple hours or overnight

2. Spoon the muesli into two bowls or containers and top with your choice of toppings.

📝 Recipe by @by_manuela 🫐

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